Why is it at the end of the day, that whenever I know I have a mouth watering home cooked meal in the fridge leftover from a morning slaving away in the kitchen, I end up sitting down with a big glass of wine and a big ol’ bowl of popcorn. If it makes any difference it just so happens to be White Pepper Parmesan….. so I mean….. that kind of helps my case, right?
I blame Scandal. Yup. That’s all I’ve got here.
Now if only I actually looked like Olivia Pope….. then it would be totally acceptable.
But I don’t, so there goes that excuse.
Why is it also that while I gain all of this stress related weight my
ex husband keeps losing it. Like………….. I thought popcorn was skinny bitch food. But I guess ten cups of popcorn and a midnight PB & J snack-attack will turn that one right around. Good thing this season is keeping me fully clothed.
But want to know the best thing about the colder weather? And the upcoming holidays? Yes there is an up-side to paleness and fat pants. Comfort food. Warmed comfort food at its finest. The kind of food that upon entering ones mouth, you close your eyes and let out a little “mmmmm” paired with a deep exhale (mouth closed of course, you don’t want food to spray all over the damn place).
Wine & Honey Braised Short Ribs. Boom shakalaka shakalaka shaka boom. Too far? Yes, absolutely.
But what isn’t too far? This recipe. Holy crow not only is it incredibly easy, but it fall of the bone good. It also could EASILY be served at Thanksgiving for those of you eclectic groups of people. I personally need Turkey in my life however I understand that I am not the voice for everyone (hmmm…..)
The prep work is not as daunting as it may sound and really you have 2 1/2 hours of down time while these cook so it is kind of the perfect dish. I’m a sucker for anything that sits in the oven and does all of the work for me.
What you must do is generously salt and then brown your short ribs first. It’s a must. Just don’t skip it. Don’t. And basically everything else will come together (I mean you have to do SOME work, but it is minimal and not at all complicated)
I decided to serve these little squares of joy on top of a bed of mixed greens using the broth and juices from the meat as a dressing. If you want something a little more filling you could serve over mashed potatoes, polenta or cheesy grits (I highly recommend cheesy grits).
This recipe was inspired from Bon Appetit Magazine circa 2005, thanks to my father who holds on to recipe gold.
- 2½ lb short ribs
- ¼ cup olive oil
- 1 large yellow onion, sliced into ¼" rings
- 2 cups carrots, chopped
- ½ cup dry red wine
- ¼ cup red wine vinegar
- 48 oz Beef Broth (lower sodium)
- 3 tbsp honey
- 8 cloves of garlic (or about one head)
- Salt & Pepper to taste
- First preheat your oven to 350. Remove short ribs from fridge and generously salt & pepper all sides. Let sit for about 20 minutes before cooking.
- Next in a large oven proof pot (make sure it fits in the oven, I've actually messed that up before) heat your oil and then add your short ribs being sure to brown all sides, takes about 8 minutes.
- Remove browned ribs onto a plate and set aside.
- Add your carrots and onions and cook for about 10 minutes (make sure to stir). Add your wine, sherry, broth, garlic & honey. Salt & Pepper to taste.
- Bring to a boil and add your ribs. Place in heated oven for about 2½ hours or until meat falls of the bone.
- Remove from oven and serve one or two ribs and a spoonful of onions and carrots over a bed of greens